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Golf Griller

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Everything posted by Golf Griller

  1. Welcome to the Guru. There a lot of people who will share their knowledge to help you learn this style of cooking. Here is a good reference to help you get started:
  2. Welcome to the Guru. There a lot of people who will share their knowledge to help you learn this style of cooking. Here is a good reference to help you get started:
  3. I have been using Porter Road for beef. I like the ability to get cuts of meat that I can't get locally. If I wand bison, I use Nebraska Bison.
  4. I don't know how much experience you have with mounding coals on and around the pot, but here is a YouTube play list that shows how to do a lot of that.
  5. They are not as thick as some that I have seen pictures of, but they have a fair amount of meat on top of the bones. I have cooked short ribs before, and they have more meat on top of the bones after cooking it looks like before cooking. The bones are towards my hand.
  6. I'm not sure when I'm going to cook them, they are resting in the freezer right now. Ohio is only 7 miles from me, just over the river.
  7. I had to pick up a couple of things at Costco today. As usual I look at the meats to see what they have. This is what I found today:
  8. Welcome to the Guru. Here is another reference to help you with your kamado cooking journey.
  9. Welcome to the Guru. Here is a good reference to help with your learning curve of your KJjr.
  10. Welcome to the Guru. there are a lot of people here who are willing to help you with Kamado grilling journey. Here is a good reference to get you started.
  11. Welcome to the Guru. there are a lot of people here who are willing to help you with Kamado grilling journey. Here is a good reference to get you started.
  12. I saw the video. Great looking cook. I'm looking forward to hearing you talk about that cook tonight.
  13. Welcome to the Guru. There are a lot of people here who will share their knowledge and help you learn more about kamado cooking. There are some good references that are pinned at the top of the Kamado Cooking and Discovery forum. Here is one of those references that will go a long way to answering a lot of questions:
  14. That looks like a delicious Christmas dinner.
  15. @MarkO76 Welcome to the Guru. There is a lot of great people here who are willing to help you with your questions. One piece of advice I've seen is from @John Setzler ,I think, has recommended that maybe a pork butt might be a better first long cook because it is more forgiving than a brisket. I'm not trying to discourage you from cooking a brisket, just letting you know what I have seen on here. You might try searching here for discussions on cooking briskets to help you with yout cook. Here is a good reference to help you get started on your path to kamado cooking:
  16. They look delicious, and when I saw them on YouTube, I thought that this is something I would like to try.
  17. John Setzler has a post on this pinned at the top of this forum.
  18. I have a KAB. I place it in the firebox with the handles on the east-west sides to make it easier to remove the basket when needed.
  19. @Old man griller Welcome to the Guru. Here is a reference that might answer some of your questions:
  20. Welcome @hoolahee. There are a lot of people on here who will answer your questions and help you get better results. Here is a great reference to help you:
  21. I had a Kick Ash Basket on my KJC and it did not prevent my firebox from cracking.
  22. Do you know that there are 8 different corks for the bottles? Each one shows the rider and horse in a different stage of a race.
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